Aloo Gobi (Curried Cauliflower and Potato)
Yummy dish that makes your whole house smell like heaven...
Ingredients:
-Vegetable/Olive oil
-1 lrg. onion, peeled, finely chopped
-1 lrg bunch Coriander (AKA cilantro), leaves finely chopped (I use scissors) and stalks roughly chopped
-1-2 lrg. green chili's, sliced small (depending on how spicy you like it.)
-1 head cauliflower, cut into quarters
-3 lrg. potatoes, cut into small pieces(1/4 slices)
-1 lb. Roma tomatoes, grated (or you can use 14 oz can of crushed tomatoes)
-1/4" piece fresh ginger, peeled and grated (or you can used minced garlic, but PLEASE no powdered crap)
-3 cloves garlic, peeled and chopped
-1 tbsp. Cumin seeds (crush them), or buy the ground kind
-2 tbsp. Turmeric or Mustard seed powder (Turmeric is better, but not readily available)
-2 tsp. Garam Masala powder
-2 tsp. Curry powder (unless you have a curry plant handy...)
Heat the oil in a large pan or pot (I use my Dutch oven). Fry the onions and garlic, then add the cumin. Cook until onions are translucent but not brown. Now add in the coridander stalks, along with the turmeric, and a bit of salt if you like (I don't usually, though).
Cook for two minutes, then add the chilis. Cook for a few more minutes (about two or three). Add in the tomatoes, including the juice.
Mix in ginger. Now you can add the cauliflower and potatoes. If it seems too dry, add two tbsp. of water (NO MORE-aloo gobi is a dry curry, not a saucy one). Cover the pan and let simmer for 20 minutes, stirring occassionally. (I usually stop to drink some wine at this point
Finally, add in remaining spices and the cilantro leaves, saving a few out for garnish.
Now comes the trick to making it SUPER yummy and smelling GREAT: Turn off the heat under the pan, and let it sit for 20 minutes. Don't stir, just let it hang out.
I like to serve it with brown Basmati rice and maybe Cucumber salad, with some goat milk yogurt on the side. It should be a really pretty golden color, and smell like Indian takeout. It's a really fun dish to serve to friends, as this recipie makes 4-6 servings. It tastes great with a red wine (I usually use a Pinot Noir) or a Mango lassi, which I will post a recipie for later.
You can also purchase some Naan or Chapati bread to serve it with, and roll it up, Taco-style. When it is time to serve it, sprinkle the top with the left-over Coriander leaves.
Yummy dish that makes your whole house smell like heaven...
Ingredients:
-Vegetable/Olive oil
-1 lrg. onion, peeled, finely chopped
-1 lrg bunch Coriander (AKA cilantro), leaves finely chopped (I use scissors) and stalks roughly chopped
-1-2 lrg. green chili's, sliced small (depending on how spicy you like it.)
-1 head cauliflower, cut into quarters
-3 lrg. potatoes, cut into small pieces(1/4 slices)
-1 lb. Roma tomatoes, grated (or you can use 14 oz can of crushed tomatoes)
-1/4" piece fresh ginger, peeled and grated (or you can used minced garlic, but PLEASE no powdered crap)
-3 cloves garlic, peeled and chopped
-1 tbsp. Cumin seeds (crush them), or buy the ground kind
-2 tbsp. Turmeric or Mustard seed powder (Turmeric is better, but not readily available)
-2 tsp. Garam Masala powder
-2 tsp. Curry powder (unless you have a curry plant handy...)
Heat the oil in a large pan or pot (I use my Dutch oven). Fry the onions and garlic, then add the cumin. Cook until onions are translucent but not brown. Now add in the coridander stalks, along with the turmeric, and a bit of salt if you like (I don't usually, though).
Cook for two minutes, then add the chilis. Cook for a few more minutes (about two or three). Add in the tomatoes, including the juice.
Mix in ginger. Now you can add the cauliflower and potatoes. If it seems too dry, add two tbsp. of water (NO MORE-aloo gobi is a dry curry, not a saucy one). Cover the pan and let simmer for 20 minutes, stirring occassionally. (I usually stop to drink some wine at this point
Finally, add in remaining spices and the cilantro leaves, saving a few out for garnish.
Now comes the trick to making it SUPER yummy and smelling GREAT: Turn off the heat under the pan, and let it sit for 20 minutes. Don't stir, just let it hang out.
I like to serve it with brown Basmati rice and maybe Cucumber salad, with some goat milk yogurt on the side. It should be a really pretty golden color, and smell like Indian takeout. It's a really fun dish to serve to friends, as this recipie makes 4-6 servings. It tastes great with a red wine (I usually use a Pinot Noir) or a Mango lassi, which I will post a recipie for later.
You can also purchase some Naan or Chapati bread to serve it with, and roll it up, Taco-style. When it is time to serve it, sprinkle the top with the left-over Coriander leaves.
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